Pasta, Pizza & Rice

#Pasta2050: 100 trending dishes for tomorrow

Traditional, simple, global, ethical, different: that's how chefs see the evolution of pasta in the next 30 years. These recipes are on the menu of over 100 restaurants now, during the World Pasta Day week

A journey in time crossing 3 continents and 113 restaurants with one lowest common denominator: pasta. On the occasion of World Pasta Day, the first edition of “Al Dente” will donate a gastronomic journey crossing Italy and Europe (Germany, France and Portugal) and touching New York, Tokyo, Bali, and Shanghai to taste a dish coming directly from the future.

More than 100 restaurants decided to participate in the festival by including their interpretation of #pasta2050 in their menus from the 18th to the 25th of October. A dish inspired to the trends that will mark pasta over the next 30 years, from globalization to simplicity, new ingredients and a new consumption ethics. Heavyweights like Heinz Beck, Chicco Cerea, Rosanna Marziale, the Alajmo brothers, and many other chefs and restaurateurs accepted the “challenge” launched by IPO and Unione Italiana Food.

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THE RECIPES OF TOMORROW

According to the proposed recipes, these cooking professionals see tomorrow’s pasta as inseparably linked to yesterday’s one due to the many references to tradition and simplicity and the usual personal touch that makes pasta even more intriguing. Fun fact: long-cut pasta “leads” the ranking of the types of pasta chosen by chefs for their recipes, and spaghetti in particular, whether in its classic or innovated version (legumes meal, kamut or…iodized).

For example, it is possible to enjoy the pasta week all over the world, thanks to the participation of Associazione Italiana Chef New York, a network of about 280 cooking professionals representing the Italian cuisine in the Big Apple. Thanks to Heinz Beck’s restaurants participation: in Dubai, it is possible to find fettuccine with pesto, burrata cheese and crumble of salted pine nuts; in Tokyo, tomorrow’s pasta is filled with pork, potatoes foam and oxidized onion sauce. While in Rome, in La Pergola restaurant (in the picture above), chef’s proposal is a tribute to the traditional “Cacio e Pepe” refined with lime-infused white shrimps.

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